Whilst the best curries are slow cooked, this is a quick and easy Chick Pea Curry … you might want to make sure there are left overs and save for another day (the flavours will have absorbed even more). This dish is vegetarian (vegan even), gluten free and full of nutrients.
Serves: 4 (double up if you want to save half in the freezer for another day)
- 2 (400g) tins chickpeas
- oil for frying
- 1 onion, finely chopped
- 1 teaspoon of ginger paste (or 1/2 teaspoon of ground ginger)
- 1 clove of garlic (peeled and chopped finely)
- 1/2 teaspoon chilli powder
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 2 teaspoons garam masala
- 1 (400g) tin chopped tomatoes
- 2 blocks frozen chopped spinach
- Drain and rinse the chickpeas then soak in water for 10 minutes, then drain and rinse thoroughly.
- Fry the onion in a bit of oil until golden.
- Add the garlic and the ginger paste along with chilli powder, salt, turmeric and garam masala. Stir until all spices are absorbed.
- Add the tomatoes and frozen spinach and stir.
- Add the chickpeas and stir lightly.
- Leave to simmer for 30 minutes (although the best curries are left to absorb the flavours for at least an hour – leftovers or curry saved for another day often taste better!). If the sauce looks a little too thick add water.
- Serve with boiled basmati rice.
*If you add samosas and or bhajis to this recipe, it will no longer be gluten free.